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Materials Science

D-Index
60
Citations
12732
World Ranking
7066
National Ranking
286

Overview

Fengwei Xie is affiliated with the University of Bath in the United Kingdom and has a research profile focused on materials science and agricultural and biological sciences. Their work spans multiple subfields, with a primary emphasis on biomaterials, food science, nutrition and dietetics, biomedical engineering, and plant science.

The scientist's research covers a range of topics including food composition and properties, polysaccharides composition and applications, nanocomposite films for food packaging, biodegradable polymer synthesis and properties, proteins in food systems, electrospun nanofibers in biomedical applications, and advanced cellulose research studies.

Fengwei Xie's recent publications demonstrate a sustained interest in starch chemistry and biopolymer materials. Notable papers include:

  • "Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties" (2021, Trends in Food Science & Technology)
  • "Applications of ionic liquids in starch chemistry: a review" (2020, Green Chemistry)
  • "Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing" (2020, Food Hydrocolloids)
  • "3D printing to innovate biopolymer materials for demanding applications: A review" (2021, Materials Today Chemistry)
  • "Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum" (2020, Food Hydrocolloids)

Fengwei Xie has frequently published in several academic journals, indicating established contributions particularly in:

  • International Journal of Biological Macromolecules
  • Food Hydrocolloids
  • Carbohydrate Polymers
  • SSRN Electronic Journal
  • Food Chemistry

Collaboration forms an important part of their work, with frequent coauthors including Binjia Zhang, Qingjie Sun, Dongling Qiao, Pei Chen, and Man Li. These collaborations have contributed significantly to the body of research output.

Overall, Fengwei Xie's research trajectory encompasses the development and characterization of biomaterials and biopolymers, focusing on their applications in food science and biomedical engineering. Their work integrates experimental understanding of starch and protein matrices along with innovative methodologies such as 3D printing and complexation techniques.

Best Publications

  • Thermal processing of starch-based polymers

    Hongsheng Liu;Fengwei Xie;Long Yu;Long Yu;Ling Chen

  • Degradation and stabilization of polyurethane elastomers

    Fengwei Xie;Tianlong Zhang;Peter Bryant;Valsala Kurusingal

  • Starch-based nano-biocomposites

    Fengwei Xie;Eric Pollet;Peter J. Halley;Luc Avérous

  • Gelatinization of cornstarch with different amylose/amylopectin content

    Hongsheng Liu;Long Yu;Fengwei Xie;Ling Chen

  • Supramolecular structure of A- and B-type granules of wheat starch

    Binjia Zhang;Xiaoxi Li;Jia Liu;Fengwei Xie

  • Rheological properties of starches with different amylose/amylopectin ratios

    Fengwei Xie;Long Yu;Bing Su;Peng Liu

  • Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

    Huan Chen;Fengwei Xie;Ling Chen;Bo Zheng

  • Rheology to understand and optimize processibility, structures and properties of starch polymeric materials

    Fengwei Xie;Peter J. Halley;Luc Avérous

  • Extrusion processing and characterization of edible starch films with different amylose contents

    Ming Li;Peng Liu;Wei Zou;Long Yu;Long Yu

  • Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch.

    Hongwei Wang;Yufan Liu;Ling Chen;Xiaoxi Li

  • One-step method to prepare starch-based superabsorbent polymer for slow release of fertilizer

    Xiaoming Xiao;Long Yu;Fengwei Xie;Xianyang Bao

  • Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

    Xingxun Liu;Xingxun Liu;Long Yu;Long Yu;Fengwei Xie;Fengwei Xie;Ming Li

  • Starch Modification Using Reactive Extrusion

    Fengwei Xie;Long Yu;Hongshen Liu;Ling Chen

  • Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch.

    Xiaoyan Tan;Xiaoxi Li;Ling Chen;Fengwei Xie

  • Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components

    Xueyu Wang;Xiaoxi Li;Ling Chen;Fengwei Xie

  • Effect of annealing and orientation on microstructures and mechanical properties of polylactic acid

    Long Yu;Hongshen Liu;Fengwei Xie;Ling Chen

  • Nonthermal physical modification of starch: An overview of recent research into structure and property alterations.

    Unknown

  • Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

    Ming Li;Ming Li;Jovin Hasjim;Fengwei Xie;Peter J. Halley

  • Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

    Pei Chen;Fengwei Xie;Lei Zhao;Qian Qiao

  • Applications of ionic liquids in starch chemistry: a review

    Fei Ren;Jinwei Wang;Fengwei Xie;Fengwei Xie;Ke Zan

  • Rheological properties of starches with different amylose/amylopectin ratios

    Fengwei Xie;Bing Su;Peng Liu;Jun Wang

Frequent Co-Authors

Ling Chen
Ling Chen South China University of Technology
Long Yu
Long Yu South China University of Technology
Peter J. Halley
Peter J. Halley University of Queensland
Tony McNally
Tony McNally University of Warwick
Lin Li
Lin Li South China University of Technology
Robert G. Gilbert
Robert G. Gilbert University of Queensland
Robin D. Rogers
Robin D. Rogers University of Alabama
Luc Avérous
Luc Avérous University of Strasbourg
Shuo Wang
Shuo Wang Nankai University
Qinlu Lin
Qinlu Lin Central South University of Forestry and Technology

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